Mr. Smith and I tried this Italian Ravioli Stew last weekend from Pillsbury.
4 medium carrots, sliced (approx. 2 cups)
1 large onion, chopped
2 cans diced tomatoes with Italian-style herbs, undrained
2 cans chicken broth
1 can cannellini beans, drained
2 teaspoons dried basil leaves
1 package (9 oz) refrigerated Italian sausage or cheese-filled ravioli (We used the cheese-filled.)
Hopefully you'll have a helper like I did...
Dump everything in your crock pot, except the ravioli noodles.
It says cook on Low for about 6 hours, but I would give it another hour, as our veggies weren't quite tender after 6 hours.
Increase heat setting to High. Stir in Ravioli. Cover and cook about 10 minutes or until Ravioli are tender.